Smart Choices recipe ideas: school camps, excursions and classroom activities

Here are some quick and easy recipes for use by camp venues and schools.

SPAGHETTI BOLOGNAISE
Ingredients /
Quantity
/ PREPARATION / NOTES
25 People / 35 People / 45 People / 55 People
Onions 4 6 8 10
Lean Mince 2.5 kg 3.5 kg 4.5 kg 5.5 kg Dolmio Tomato Paste 575g btls 3 4 5 7 Mixed Chopped Vegetables 1 kg 1 ½ kg 2 kg 2 kg Spaghetti 500g Pckts 4 6 8 9 Salt and Pepper As required Low Fat Grated Cheese 3 Pckt 4 Pckt 5 Pckt 6 Pckt / Brown onions in large boiler using small amount of olive oil.
Brown mincer in large boiler with onion.
Add Paste to the mince and onion in the boiler. Stir well. Add vegetables to the mince mixture and stir. (Add a little more water if required).
Add spaghetti to boiling water in separate container, and cook for 10 minutes.
Empty 1 packet of cheese at a time into a large bowl. Have tongs ready for serving.
Title / Ingredients / Directions
Mediterranean Roll-Ups (serves 10) / Mountain Bread 5 sheets
Hummus 200g
Lettuce, shredded ½
Carrots, grated 1-2
Tomatoes, diced4
Spring onion, diced1
Ground pepper pinch /
  1. Spread the sheets of mountain bread out on a clean surface.
  2. Use a spatula to spread the bread evenly with the hommus.
  3. Combine the lettuce, carrot, tomatoes, onion and pepper.
  4. Spread the salad evenly over the hommus.
5. Roll the bread up firmly, then cut into neat serving portions and serve at once.
Healthy Pizza Toppings / Grated / sliced zucchiniAsparagus Lean chicken Low-fat Mozzarella
Mushrooms Sweet potato Tomato Paste Feta
CapsicumSpring onion Lean ham or bacon Roast Beef
Pineapple Corn BBQ sauce Seafood
OnionMixed beans Sweet chilli Sundried tomato Spinach Olives Sauce Grilled eggplant
Baked potatoTomatoes Herbs
Fried Vegetable Brown Rice (serves 10) / Brown rice 2 cups
Extra lt olive oil 2 tbsp
Eggs, lightly beaten 3
Skinless chicken 300g
Lean bacon chopped 350g
Can of corn 250g
Frozen peas 500g
Red Capsicum, diced 2
Carrot, grated 2
Green onions, sliced 10
Reduced-salt soy sauce4tbsp /
  1. Cook rice according to packet directions and set aside
  2. Heat 2 tsp oil in a wok over medium heat. Add eggs and swirl around. Cook for 1 minute each side. Roll omelette, slice and set aside.
  3. Heat remaining oil in wok over medium heat. Add chicken and bacon and stir-fry for 2 minutes. Add corn and peas and stir-fry for 2 minutes.
  4. Add capsicum, carrot, green onions and rice and stir-fry for 3-4 minutes or until rice is hot.
5. Add sliced omelette and soy sauce and stir-fry for 30 seconds and serve.
Cheesy Vegetable Muffins (serves 12) / self-raising flour2 cups paprika1 teaspoon
grated tasty low-fat cheese1 cup
grated carrot & zucchini1 cup
eggs, lightly beaten2butter melted 30g
low fat milk1 cup
sesame seeds (optional)2 tspns / 1.Combine all dry ingredients, cheese and vegetables in a bowl.
2.Combine eggs, butter and milk in another bowl.
3.Add egg mixture to dry ingredients.
4.Stir until just combined.
5. Spoon into greased muffin trays, sprinkle with sesame seeds and bake at 200oC for 25 minutes.
Fruit Whirls (serves 10) / Assorted Fruit 2 cups
Bananas 5
Low fat yoghurt 500g
Square ice-cream cones 10 /
  1. Rinse the fruit and pat dry with a paper towel, or drain the excess juice if canned.
  2. Cut all of the fruit into quarters or eighths.
  3. Peel the bananas and slice finely.
  4. Spoon the fruit into the ice-cream cones.
  5. Spoon the yoghurt over the fruit.
  6. Serve at once.